Cake, Lemon Pound Recipe
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Contributor: |
Contributor: Pierre LaMontagne
Added: Tuesday, February 15, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, softened
1 cup + 1/3 cup sugar
4 eggs, at room temperature
2 teaspoons pure vanilla extract
1/4 cup + 1/3 cup lemon juice
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Directions: |
Directions:Preheat the oven to 350 degrees.
Butter a 6 cup loaf pan and line it with parchment paper.
In a bowl, combine the flour, baking powder, and salt.
With a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter; add 1 cup of the sugar and mix.
With the mixer on low speed, add the eggs one at a time.
Add the vanilla and 1/4 cup of the lemon juice.
Working in alternating batches, and mixing after each addition, add the dry ingredients to the butter mixture.
Mix until just smooth.
Pour the batter into the prepared pan.
Bake it until it's raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
Meanwhile, make the glaze:
In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let it cool in the pan for 15 minutes (it will still be warm). Run a knife around the sides of the pan.
Set a wire rack on a sheet pan with sides (to catch the glaze); turn the cake onto the rack. Peel off the paper.
Using a turkey baster or pastry brush, spread the glaze all over the top and the sides of the cake and let it soak in.
Repeat until all the glaze is used up, including any glaze that has dripped into the sheet pan.
Let the cake cool to room temperature.
Serve at room temperature; in thin slices. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:Prep: 20 min Cook: 1 hr 15 min Inactive Prep: 15 min |
Personal
Notes: |
Personal
Notes: May be stored in the refrigerator, sealed, for up to a week.
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